When you don’t have time to your beach, bring the beach to you! These mouth-watering Hawaiian Chicken Kebabs are nothing but delicious tropical flavor. This finger food recipe is so straightforward to make, all the family can join in without having to worry about any messes. Suitable for your future backyard barbecue, this recipe only requires some chicken, some veggies, a lot of seasoning. The main element ingredient is the pineapple juice that literally brings a tropical flair. This little kick compliments the honey well and goes great with all the spice of your crushed red peppers. As soon as the chicken is marinated, you may line the skewer with any mixture of veggies and meat. One more step could be to cook the kebob in the grill for rotisserie-style tenderness.

Serve up this?kebob alongside a plate of brown rice or have fun here on it’s own! Regardless, this dish are going to be the talk within the town from your next backyard get-together. What better method is there to ring during the summer time weather?

Ingredients

• 1/4 cup tomato paste
• 2 tablespoons dark molasses
• 2 tablespoons honey
• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• 1/2 cup cool water
• 1/4 teaspoon crushed red pepper flaked
• 2 pounds boneless and skinless chicken white meat, reduce large cubes
• 3 cups fresh pineapple, reduce large cubes
• 2 large green peppers, reduce large cubes
• 1 large red onion, reduce large cubes
• 1 tablespoon organic olive oil
• 1 teaspoon Kosher salt
• 10 large wood or metal kebob skewers (if using wood soak in water for 20 minutes before using)

Instructions

1. In a sizable mixing bowl, combine tomato paste, molasses, honey, soy sauce, pineapple juice, vinegar, garlic, ginger, oil, water, and red pepper. Whisk well.
2. Place cut chicken into an aura tight container. Reserve 1/2 cup in the sauce and pour the rest on the chicken. Cover and refrigerate for Sixty minutes.
3. Remove chicken from refrigerator and being skewering the kebobs. Place one component of chicken in the kebab, leave about 1/2 inch of skewer showing towards the end. Follow chicken with pineapple, green pepper, and red onion. Repeat until skewer is full, again leave about 1/2 inch of skewer showing to the second end. Repeat process on remaining skewers.
4. Preheat grill to medium high heat. Drizzle prepared skewers with organic olive oil and salt. Place on grill and cook for approximately A few moments then brush along tops with 1/4 cup from the reserved sauce. Start skewers and brush with a lot more sauce and grill about 4 minutes longer, or until chicken is firm and reaches 165 degrees for a meat thermometer. Serve hot with brown rice or quinoa.